Name: Lamb and Eggplant Casserole (Moussaka)
Yield: Makes 4 to 6 servings
Ingredients: 2 to 3 medium eggplants (about 3 pounds total), peeled and sliced into 1/2-inch rounds; Kosher salt; 1/2 cup olive oil, or as needed; 2 tablespoons olive oil; 1 large onion, peeled and diced; 1 1/4 pounds ground lamb (or beef, turkey, pork, or a combination); 2 cloves garlic, peeled and minced; 1 28-ounce can diced tomatoes; 2 tablespoons tomato paste; 1/4 teaspoon ground cloves; 1 pinch ground allspice; 1-inch cinnamon stick; 1 bay leaf; Kosher salt and freshly ground black pepper; 1/4 cup dry red wine; 5 tablespoons unsalted butter; 5 tablespoons all-purpose flour; 2 1/2 cups milk; Pinch freshly grated nutmeg; Kosher salt and freshly ground black pepper; 2 large egg yolks; 1/2 cup grated Parmesan cheese; 1/3 cup plain breadcrumbs

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

Recipe notes

Sofrito Bolognese

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This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

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Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

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This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

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This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?